Roast Vegetable Salad with Olives

120

Ingredients:

• Sweet Potato – 1, cut into chunks
• Carrots – 2, peeled, cut into chunks
• Potatoes – 3, scrubbed and halved
• Zucchinis – 2, cut into cubes
• Garlic – 1 to 2 heads, tops trimmed and divided into cloves
• Onion – 1, cut into wedges
• Red Capsicum  1, quartered and deseeded
• Extra-Virgin Olive Oil
• Salt
• Ground Black Pepper
• Rosemary – 4 to 5 sprigs
• Thyme – 4 to 5 sprigs
• Balsamic Vinegar, for dressing
• Black Olives – 25 to 30
• Rocket Leaves, for garnish

Method:

1. Preheat oven to 190C.
2. Line 2 roasting pans with baking paper.
3. Place sweet potato, carrots and potatoes in one pan.
4. Add the zucchini, garlic, onion and capsicum in another.
5. Drizzle the vegetables generously with oil, sprinkle with salt.
6. Add the rosemary and thyme.
7. Roast for 30 to 45 minutes, turning several times.
8. Combine all the vegetables in one pan.
9. Splash the vinegar generously into the hot pan and stir the vegetables around.
10. Add plenty of ground black pepper and handful of black olives.
11. Transfer to serving plates, scatter with olives and drizzle the dressing over.
12. Garnish with rocket leaves.
13. Serve.